Description
This Marry Me Chicken Pasta Recipe is a rich, creamy, and easy dinner. Learn how to make this trending dish with Mama Tessa’s personal tips and tricks!
Ingredients
Scale
- Main Players:
- 1 lb boneless, skinless chicken breasts, sliced into thin cutlets or bite-sized pieces
- 8 oz pasta (penne or fettuccine recommended)
- 1 cup heavy cream
- Flavor Powerhouses:
- 4–5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1 cup chicken broth (low-sodium)
- 1/2 tsp dried Italian seasoning
- Pinch of red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Finishing Touches:
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 2 cups fresh spinach
- Fresh basil or parsley, chopped, for garnish
- Pantry Staples:
- 1 tbsp olive oil
Instructions
- Sear the Chicken: First things first, get your chicken ready. Slice those boneless, skinless chicken breasts into thin cutlets or bite-sized pieces. Season them generously with salt, pepper, and a pinch of dried Italian seasoning. Heat a large skillet over medium-high heat with a drizzle of olive oil. Once shimmering, add the chicken in a single layer. Don’t overcrowd the pan, or it won’t get that gorgeous golden-brown sear – a mistake I’ve learned the hard way! Cook for about 3-4 minutes per side until cooked through and nicely caramelized. Remove the chicken and set it aside, reserving any drippings in the pan. You want those flavorful bits!
- Build the Marry Me Chicken Pasta Sauce Base: In the same skillet, reduce the heat to medium. If the pan looks a little dry, add another tiny splash of olive oil or a bit of that sun-dried tomato oil. Toss in your minced garlic and cook for about 1 minute until fragrant. Oh, that smell! It’s the best part of cooking, honestly. Stir in the chopped sun-dried tomatoes and cook for another minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan – that’s pure flavor right there! Let it simmer for a couple of minutes to reduce slightly.
- Creamy Marry Me Chicken Pasta Magic: Now for the good stuff! Pour in the heavy cream and bring it to a gentle simmer. Let it bubble lightly for about 3-5 minutes, allowing it to thicken slightly. This is where the sauce transforms into that rich, dreamy consistency. Season with salt, black pepper, and a pinch of red pepper flakes if you like a little kick. I always taste it at this point; sometimes it needs a bit more salt, sometimes a dash more pepper. Don’t be shy about adjusting it to your liking, that’s what home cooking is all about!
- Bring in the Pasta & Spinach: While your sauce is simmering, cook your pasta according to package directions until al dente. Remember to salt your pasta water generously – a mistake I used to make all the time, resulting in bland pasta. Once cooked, drain the pasta, reserving about a cup of the starchy pasta water. Add the drained pasta directly to the skillet with the sauce. Toss in the fresh spinach and stir until it just begins to wilt. The heat from the sauce and pasta will do the trick!
- Combine and Finish the Marry Me Chicken Pasta: Return the cooked chicken to the skillet with the pasta and sauce. Stir in a generous handful of freshly grated Parmesan cheese. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. This is where I sometimes get a little messy, stirring vigorously, but it’s all part of the kitchen chaos, right? Make sure everything is well coated and heated through.
- Serve Up Your Marry Me Chicken Pasta: Ladle the creamy Marry Me Chicken Pasta into bowls. Finish with another sprinkle of fresh Parmesan cheese and a scattering of fresh basil or parsley. The aroma is just incredible, truly intoxicating! Serve it immediately, while it’s warm and the sauce is at its creamiest. This dish just begs to be enjoyed right away. Honestly, the leftovers are good, but fresh is simply divine.